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Another keeper … didn’t have frozen veggies so I added carrots & broccoli … it was sooo good. Did have to add exrta broth half way through. My fussy partner couldn’t get enough. Like many of your other recipes … this one we will make on a regular basis. Thank you!
Kay
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Related ->> Check out this dutch oven whole chicken recipe!
How to make dutch oven chicken and rice
Ingredient notes
- Chicken thighs – After testing, boneless skinless chicken thighs are best for this recipe, as they will stay nice and juicy with tons of flavor and cook perfectly in the allotted recipe time. It took us longer to cook when we used chicken breasts by 6-10 minutes.
- Frozen vegetables – We’ve tested lots of veggies and what we typically have on hand is a mix of peas and carrots plus green beans. Other good options are broccoli, snap peas and bell peppers.
- Seasoning mix – Included in the recipe is a delicious chicken seasoning mix. You’ll start using it all the time when you make chicken!
Tips from an expert home chef
- Rice cooking times may vary. Brown rice will take longer to cook so that is why the recipe calls for white rice. Check the rice after 30-40 minutes and if it is still hard continue cooking until soft. When we test our recipes, we find jasmine rice cooks the quickest.
- Although this is a dutch oven recipe, a large oven-safe skillet with a lid will work as well.
We hope you love this recipe as much as we do!
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Dutch Oven Boneless Chicken Thighs and Rice
Juicy, perfectly seasoned boneless skinless chicken thighs combine with white rice and mixed veggies in this easy one-pan dutch oven chicken and rice recipe. With only 15-minutes of prep time before baking, it’s an easy, wholesome dinner idea to make tonight. Yields 5 servings.
Ingredients
- 2 lbs Boneless skinless chicken thighs
- 3 tbsp avocado oil, (divided)
- 1 cup uncooked white rice
- 2 cups chicken broth, (or vegetable broth)
- 1 onion, diced
- 3 cloves garlic, minced
- 16 oz frozen mixed vegetables
For the seasoning mix:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground sage
- 1 tsp oregano
- 1 tsp sea salt
Equipment
- Dutch oven
Instructions
- Adjust oven racks to accommodate your dutch oven if needed. Preheat oven to 400° Fahrenheit.
- Make the seasoning mix by combining the spices in a bowl and mixing well.
- Prep the garlic and onion as noted.
- Season the chicken on both sides with 1/2 of the seasoning mix (3 tsp), reserving the rest for later.
- Heat a dutch oven over medium heat and add in the avocado oil. Once the oil is shimmering, add in the chicken to sear for 2 minutes per side. Remove and place on a plate.
- Add in more avocado oil to the dutch oven and the onion and garlic. Cook, stirring frequently, for 2-3 minutes.
- Add the rice and broth to the pan. Dump in the frozen vegetables and the rest of the seasoning mix. Stir to mix. Make sure the rice is mixed in with the liquid.
- Place the chicken on top of the rice and close the lid. Place in the preheated oven to bake for 40-45 minutes, or until the rice is fully cooked.
- Carefully remove the dutch oven from the oven. Serve and enjoy.
Notes
If you substitute chicken breasts, increase the cooking time in step 5 to 3-5 minutes per side and ensure the breasts reach an internal temp of 165° degrees after baking in the oven.
If you don’t want to bake this in the oven, it can be made entirely on the stovetop. In step 8, instead of transferring the covered pan to the oven, turn the stovetop heat down to low and simmer for the recommended cooking time.
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Haven’t tried this yet, but wondering if quinoa could be used instead of rice. Have to watch our carbs closely.
Yes, quinoa should work fine. Just watch the cooking time for the quinoa and make sure to cook it according to the package instructions and ensure the chicken is cooked through.
I have made this a few times and we both liked it, I kinda do my own spices sometimes and it’s quite easy to make and I normally have everything on hand.
I’m hesitant to make this because every time I make a one pot recipe with rice, the does not cook fully and O ends up with hard rice all over the cooked food. Do you have any helpful tips?
Hi Marie – we’ve had that happen before, too. I tend to prefer white jasmine rice for a recipe like this because it cooks quickest. Hope that helps! 🙂
Can instant rice be used?
We only tested this with uncooked jasmine rice. If you want to use instant rice, you could add it in for the cooking time recommended towards the end of baking the chicken in the oven (recipe step #8)
Unfortunately this recipe did not turn out well for me. Not sure if I did something wrong, but the flavor was off and the rice was not good.
I’m not sure what went wrong, sorry your meal didn’t turn out well. Maybe you used a spice that was bad and/or undercooked the rice?
Finally, a one pot chicken and rice dish that is easy and tasty! I used basmati rice and omitted the oregano. It was perfect and will make this regularly!
Love hearing that, it’s such an easy one pot dinner!
Hi! So excited to try this recipe. Is it long grain rice or short grain? Thank you in advance.
We used long grain rice. Hope you enjoy the recipe!
Jo Anne Williams
Can I use brown rice?
Yes but brown rice may take longer to cook.
Very easy to make, can use any vegetables your family likes, and very tasty.. A winner in our household
Happy to hear that!
This was delicious and so easy to prepare.
Followed everything except I did not add vegetables.
My husband and daughter loved it. Thank you for sharing this recipe.
You’re welcome!
Excellent as is I did not change a thing! Love Garlic
I got a Dutch oven for Christmas and wanted to try something simple. This was very good and the chicken thighs were very juicy and tender. Much different than a crock pot. Will definitely have this again.
Can you make this in a slow cooker?
Hi Jackie. We haven’t tried it but I think you could, it would probably take about 2-3 hours on high in the slow cooker. I’d leave out the frozen veggies though and simply add them in at the end for about 5-10 minutes to warm up.
Another keeper … didn’t have frozen veggies so I added carrots & broccoli … it was sooo good. Did have to add exrta broth half way through. My fussy partner couldn’t get enough. Like many of your other recipes … this one we will make on a regular basis. Thank you!
You’re very welcome, glad you both enjoyed it!
Can I do this in the instapot? Making tonight!
We haven’t tried it, so I’m just guessing on the times here but you could try. I’d do 20-22 minutes on high in the instant pot with a quick release. Then just stir in the frozen veggies at the end and let them warm up.
Easy added a few more spices but overall followed your instructions. Great meal and even better leftovers for work.
Perfect! Yes, this is a versatile recipe you can easily customize to suit your taste 🙂
Has anyone tried with fresh veggies instead of frozen?
You can use fresh veggies, just pick ones that will cook in about 40 minutes. Some good options are broccoli florets, green beans, cauliflower.
So tasty and so simple! Hands down my favorite chicken and rice recipe. Ours was in the oven for 40 min, the whole thing start to served on the table was about an hour.
Happy to hear it was a hit! Thanks so much for coming back to leave a review! 🙂 Make sure to check out all of our easy one pan recipes!
My husband and I LOVED this recipe. Thank you for sharing it.
You’re very welcome! Thanks for coming back to leave a review, we appreciate it 🙂
Thank you so much for this delicious healthy recipe!!
You’re very welcome!
Great recipe ! Even better if you offered InstantPot cooking instructions !!
If you wanted to do it in the IP you could saute the chicken and cook the rice and chicken on manual for 20 minutes. Then, stir in the frozen veggies at the end and let them warm up.